Tags » Melissa D'arabian

With this holiday-friendly cauliflower puree, you won't miss mashed potatoes

Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes. And with good reason: Cauliflower is incredibly versatile and can be used to replace simple carbs in endless recipes — from cauliflower versions of risotto, pizza crust and couscous just to name a few. 549 more words

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A perfect example of smart cookie indulgence, make these chocolate rosemary biscotti for a snack or a gift

I remember the first party I ever hosted. I was 5 and my mom invited all of my kindergarten girlfriends and their moms for a holiday singing gathering. 612 more words

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Make a weeknight chicken tikka masala that's easy and full of flavour

I’m a big fan of saving takeout and delivery food for true cravings, not convenience. Even the healthiest of eaters has a few culinary vices — for us, it’s Indian and Thai food and pizza delivery. 659 more words

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This frozen Bulletproof Coffee is creamy without the cream, and may become your new favourite coffee order

I love coffee. My standard order is simple: coffee with milk, no sugar. I don’t veer off into milkshake-land or over-sweetened hot-chocolate-type drinks with folds of fluffy whipped cream. 498 more words

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Bring Mediterranean flair to your weeknight cooking routine with make-ahead Italian squash bake

This week’s Italian squash bake is a true work horse. Want an easy, make-ahead weeknight side dish? This will do the trick. Hosting both vegetarians and meat eaters for dinner? 472 more words

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For healthy, forgiving cooking, try a foil pack in the oven: Recipe for fish tacos

Social media tells me that in part of the country, kids are already back-to-school. And so we are teetering between the lazy days of summer and the impending promise of crisp cool air, long sleeves and the desire to fire down the grill and turn on the oven instead. 553 more words

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Kale chips, move over. Try making baked BBQ-flavoured zucchini chips

It all started with the kale chip.

I fell in love the texture of the thick, green leaf made thin and so delicately crisp by baking that it felt almost flaky, with just enough thickness to impart a satisfying little crunch before nearly dissolving into salty-grassy goodness on the tongue. 554 more words

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